S3030 BANQUETS MANAGER

About the role

Maintain complete knowledge of and comply with all department policies/service procedures/standards.

Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

Maintain positive guest relations at all time.

Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

Resolve guest complaints, ensuring guest and satisfaction.

Maintain complete knowledge of: Manual system procedures; Daily house count, arrivals/departures, VIP's; Scheduled in-house group activities, locations and time; Correct maintenance and use of equipment; All department policies/services procedures.

Maintain complete knowledge of service requirements for each scheduled function: Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; Particular characteristics/descriptions of wines/champagnes ordered; Prices of specified selections of cash functions; Groups' names and background; Type of functions and expected attendance /guarantee numbers; Scheduled hours of service; Special request/arrangements; Order of service, traffic flow in room; VIP's Payment arrangements.

Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.

Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

Requisition linens/skirting required for business and assign staff to transport such to the storage areas.

Review sales for previous day and resolve discrepancies with Accounting.

Track revenue against budget.

Retrieve and organize Banquet Event Orders (B.E.O's) according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days.

Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.

Adjust schedules throughout the week to meet the business demands.

Ensure that staff report to work as scheduled. Document any late or absent employees.

Cookout breaks for staff.

Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify and deficiencies with respective departments.

Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.

Ensure agreement of delivery times, amounts and special arrangements.

Prepare station assignments according to group requirements and Hotel standards.

Assign side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.

Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.

Inspect grooming and attire of staff; rectify and deficiencies.

Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.

Check bar set-up for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.

Check buffet tables/receptions/coffee break for cleanliness, attractiveness, and layout; ensure agreement with function order and department standards; resolve any problems.

Ensure replenishment of items as specified on event orders and requested by group contact.

Organize head table assembly and assist in group's entrance into the function area.

Meet group coordinator/host (ess) prior to function, make introduction and ensure that all arrangements are agreeable.

Greet guest upon arrival at function and assist in seating as required by group in accordance with departmental standards.

Direct servers on timing of service throughout function.

Communicate additional meal requirements and special requests to the kitchen.

Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to the departmental standards; rectify and deficiencies with respective personnel.

Aid Banquet staff with their job functions to ensure optimum service to guests.

Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.

Promote positive guest relations at all times.

Total all charges for the group function, prepare check and present to group contact of payment. Adhere to all cashiering procedures/policies.

Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressing, etc.) and that all Banquet supplies are returned to designated storage areas.

Direct the final breakdown of function room and clean up. Ensure all department standards are met.

Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.

Access all functions of the P.O.S. system in accordance to specifications.

Restock journal tape and change ribbons are needed.

Handle void checks in with accounting procedures.

Aid servers with expediting problem payments.

Ensure all cashiering procedures are processed in compliance with accounting standards.

Issue manual check when the system is down and ensure accountability of such.

Run system closing reports and ensure that all Servers' checks are closed before they sign out.

Ensure all closing duties for staff are completed before staff sign out.

Provide feedback to staff on their performance.

Handle disciplinary problems and counsel employees according to hotel standards.

Respond to all pages by beeper promptly.

Prepare and submit daily/weekly payroll and tip distribution records.

Complete work orders for maintenance repairs and submit to engineering.

Contact engineering directly for urgent repairs.

Document pertinent information in department log book.

Complete all paperwork and closing duties in accordance with departmental standards.

Review status of assignments and any follow-up action with on-coming Supervisor/Manager.

Qualifications

High School graduate or equivalent vocational training certificate, some college.

Minimum 21 years of age to serve alcoholic beverages; 5 years’ experience as a Banquet Manager 500-2500 Guest, Convention experience preferred.

Food handling experience.

Knowledge of various food service styles (i.e.,)